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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Keep the queso warm by serving it in a small slow cooker or in a microwavable dish, so it can be easily reheated, if necessary. Ingredients:
2 tablespoons butter |
1 (4.5-oz.) can chopped green chiles |
1 small onion, minced |
2 tablespoons all-purpose flour |
1 cup milk |
1/2 cup beer (not dark) |
1 (8-oz.) block monterey jack cheese, shredded |
1 teaspoon ground cumin |
1/4 teaspoon salt |
tortilla chips |
Directions:
1. Melt 2 Tbsp. butter in a large heavy saucepan over low heat; add chopped green chiles and minced onion, and cook 3 to 4 minutes or until softened. Whisk in 2 Tbsp. flour, and cook 1 minute. Whisk in milk and beer, and cook, whisking constantly, 3 to 4 minutes or until mixture is thickened. Add shredded cheese by 1/2 cupfuls, stirring until melted after each addition. Stir in ground cumin and salt. Serve warm with tortillas chips.
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